Preparation

• 1 Place the sugar and water in a clean heavy-bottomed saucepan.
• 2 Cook the sugar over high heat without stirring, until it turns into an amber-colored caramel, about 5 minutes.
• 3 Pour the caramel into the cake mold and swirl it around making sure the caramel evenly covers the whole bottom of the pan.
• 4 You don’t want to have any concentrated lumps of caramel in any part of the pan.
• 5 Be advised that the caramel will continue to cook once it’s off the heat, so work fast.
• 6 Set the pan aside.
• 7 Preheat the oven to 350˚F.
• 8 Mix all the ingredients for the flan in a blender or a food processor, until smooth.
• 9 Slowly pour it into the prepared caramel pan.
• 10 Transfer the caramel pan to a large roasting pan and fill it with warm water so that it comes halfway up the sides of the pan.
• 11 Carefully transfer the roasting pan to the center of the oven and bake until the custard is set, about 45 to 55 minutes.
• 12 Remove the roasting pan from the oven.
• 13 Transfer the custard pan to a wire rack.
• 14 Let it cool at room temperature then refrigerate for at least 4 hours. I
• 15 t’s important to invert the flan only when it is chilled completely, otherwise it might break.
• 16 When ready to serve, run a smooth knife around the inside of the cake pan.
• 17 Place a large rimmed serving platter on top of the cake pan, and holding the pans together with both hands, quickly invert the flan onto the platter.
• 18 Hold the pans so for at least 1 minute to make sure all the juices of the caramel fall onto the platter.